The Perfect Milk-and-Cookie Cookie! Rich, Chewy, Chocolate Oatmeal Cookies With Sprinkles!

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The Cookie Monster (aka. ME!) just can’t get enough of cookies and cookie baking.  All I want to do is bake cookies all the live long day.  I feel all sorts of happy envisioning myself in a cheery kitchen whipping up cookie dough with music on in the background and the fresh aroma of cookies coming from the oven.  I rifle through my Joanne Fluke foodie murder mysteries checking off all the ones I want to eventually try (this one comes from Plum Pudding Murder!), I just bought a brand new, super thick cookie cookbook the other day, and I’m “crazy” enough to bake through an oncoming thunderstorm.  I put “crazy” in quotations because only my mother thought I was off my rocker mixing up dough with thunder clapping in the distance.  I, for one, did not.  She took a gasket, told me I was out of my mind, and asked me what I was going to do when the power went out.  I scoffed and continued washing dishes and mixing all by my lonesome because my intuitive sense told me the rain was going to be nothing.  And I am proud to say that the power wasn’t even close to going out (the rain lasted all of 2 minutes) and I ended up with two batches of fresh chocolate oatmeal cookies.

These chocolate oatmeal cookies turned out great!  I was so happy with how these turned out.  I couldn’t believe how great the crackling on the cookies turned out (I had no idea there was supposed to be crackling in the first place so it was a pleasant surprise) and the oatmeal was so apparent on and inside the cookies.  Anyone looking at these cookies would have no doubt in their mind that they’re chocolate oatmeal ones.  The exterior has a lovely crunch to it and the insides are moist, chewy, and chocolatey rich! 

If you’re looking for a great milk-and-cookie type of cookie, this cookie is your ticket.  Milk complements the richness of the chocolate really well and sprinkles taste great with these too!  The recipe is basic enough that you can integrate your own add-on decorations in the cookie dough as you’re rolling them into balls.  I didn’t think of this until after I baked them though, so I simply stuck my thumb in the middle of the cookies to create a little crater for the sprinkles soon after the came out of the oven.

Recipe for Chocolate Oatmeal Cookies (yields 3 dozen chewy, chocolatey cookies)

Ingredients

  • 1/2 cup softened butter (1 stick, 4 oz., 1/4 pound)
  • 1 cup white granulated sugar
  • 2 one-oz. squares unsweetened chocolate (*Deb’s note: I didn’t have any squares of chocolate so I used unsweetened chocolate chips instead.  I used around 1/3 cup of chocolate chips)
  • 1 beaten egg (just whip it up with a fork)
  • 1 teaspoon baking powder
  • 1/2 teaspoon of salt
  • 3/4 cup of flour (pack it down in the cup when you measure it)
  • 1 and 1/2 cups dry oatmeal (quick cooking oats or old-fashioned will do)

Directions:

  • Preheat the oven to 325°F, rack in the middle position.
  • In a large bowl, mix the softened butter and the sugar until it’s fluffy.
  • Unwrap the squares of unsweetened chocolate and melt them in the microwave (*Deb’s note: I used unsweetened chocolate chips, but I still melted them the same way.  I blast them for 20 seconds at a time, stirring between each blast until it’s smooth and all the chocolate is completely melted).  Add the melted chocolate to the butter and sugar mixture and mix well.
  • Feel the bowl.  If the bowl is cool enough, add the beaten egg, mixing until thoroughly incorporated.
  • Mix in the baking powder and the salt.  Then add the flour, mixing it in thoroughly.  Add the oatmeal and stir until the mixture is completely blended (*Deb’s note: it’s important not to use the electric mixer when you incorporate the oatmeal because the mixture gets thick and stiff and will gummy up the mixing blades/beaters!).
  • Drop my teaspoonfuls onto greased cookies, 12 to a standard-sized cookie sheet (*Deb’s note: I used parchment paper and instead of using the drop method, I rolled the dough into balls with my hands.  It can get a bit messy with the chocolate, but it’s fun nevertheless.  I also fit 15 on each of my cookie sheets).
  • Bake at 325°F for 13 to 15 minutes or until slightly brown (*Deb’s note: my oven runs hot so I only baked mine for 11 minutes, and I left them in the oven for another minute after switching the oven off).  Let the cookies cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool completely.

*****

Recipe taken from Joanne Fluke’s Plum Pudding Murder.  New York: Kensington Publishing Corporation, 2009.  Photographs taken by me.  The recipe can be found on page 213.

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My Version of Milk and Cookies: Cookie Dough Cupcake and Warm Spicy Chocolate Rooibos With Milk

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Everyone knows about the traditional kiddie favourite of milk and cookies and I guess you could say that this is my tweaked version of the classic!  It’s one of those longtime comfort foods, like macaroni and cheese, only sweet and more appropriate as a snack.  And on a cold day, you want comfort.  You want to feel the warmth from your drink radiate outward and envelope you in a blanket of coziness and the familiarity of a chocolate chip cookie to make your heart all warm and fuzzy with happiness.  And really, the traditional kiddie snack is very versatile and can be dressed up to cater to our oh-so-adult tastes (pft, adult tastes, who am I kidding?).  Sugar cookies, Oreos, shortbread, and almond milk all fit the bill for that comforting sweet treat.  What we have here: a yummy in the tummy cookie dough cupcake from The Cupcake Shoppe and a delicious warm spicy chocolate rooibos tea with milk from  David’s Tea.

I mentioned in an earlier blog post that my top 3 favourite cupcakes from The Cupcake Shoppe were the Red Velvet, Cookie Dough, and the Naughty n’ Spice.  Lucky for me, the Cookie Dough is not a seasonal favourite and it pretty much makes its appearance at the shop almost every day as they rotate their flavours on a daily basis.  The Cookie Dough is divine.  It tastes EXACTLY like cookie dough icecream and oh man, it is so good.  I normally take small bites of things (hence why I’m a slow eater most of the time) but this glorious cupcake makes me lose all control and normality and it makes me want to shove the whole thing in my mouth so I can enjoy it’s chocolatey, cookie goodness. 

The cupcake is vanilla cake with chocolate chips and the cookie dough frosting is adorned with chocolate chips on top.  It is bang on with cookie dough ice cream flavour.  You know when you eat the ice cream and you bite into those chunks that are really rich and yummy and just a bit gritty and caramelish in texture and melt in your mouth?  THAT is the flavour this cupcake embodies.  It is delightful.

And the tea!  This was something new for me.  I love the rooibos and green tea varieties best and I figured a chocolate something tea would go well with my cupcake, so I chose the spicy chocolate rooibos.  It was cold out, I hadn’t tried it out yet, and it fit the chocolate bill.  Perfect!  Now, when I drink tea, I drink it straight.  Just plain steeped tea leaves or bags.  No sugar, milk, nothing.  This time, however, I diverged from the usual.  One of the nice David’s Tea girls asked if I wanted a bit of milk in my tea.  I opened my mouth, ready to respond with a quick, “no, thank you” but thought, “eh, why not?” and went ahead with it. 

Smart move.  It was DELICIOUS.  The spicy chocolate rooibos with a bit of milk is fantastic and it smells amazing.  It’s not too rich or too herbal in taste.  I’d say this one comes right behind my crème brûlée as a favourite.  Every time you lift the cup (or mug) to your lips, you catch a whiff of the subtle spiciness and each sip is light chocolate with zing.  My version of milk and cookies, all dressed up 😀

Oh!  And before I forget, for fellow David’s Tea fans, their newest location is on Bloor St., in between Spadina and Bathurst.  I’m very happy about that!  I must say, they’re really good at choosing their locations and spacing them out in a way that allows different neighbourhoods and groups of people to enjoy it.  I’m positive they’ll be opening more shops in the future so I’ll be sure to update when they do. 

*****

The Cupcake Shoppe is located in the Yonge and Eglinton neighbourhood at 2417 Yonge St., north of Eglinton on the east side of Yonge St.  The Eglinton David’s Tea location is only a hop, skip, and step away from the cupcakery at 2389 Yonge St.  David’s Tea is located at 5 other locations in and around Toronto, Scarborough, and Thornhill.  Click here for a list of the other locations.

Scrapbook materials used: mint green, chocolate brown, cappuccino, and white cardstock (Recollections); “Pink Small Dots” patterned paper (‘M’ Making Memories); pink and baby blue plaid patterned paper; blue and white dotted patterned paper; “Lollipop” alphabet stickers (Autumn Leaves, Creativity Inc.); chocolate chip cookie scratch n’ sniff stickers (Peaceable Kingdom Press); snowflake dimensional stickers (Recollections); winter embellishment stickers (Paper Bliss); paper doilies (Wilton); clear blue adhesive gems; medium scallop circle paper punch (ek success); corner rounder; medium and small scalloped edge decorative scissors (Provo Craft).